Friday, April 22, 2011

Rustic Herbs 50% Wholemeal Bread

First of all...Happy Easter to all! =)
It's a holiday for most of the people..and same for me..
although I got to work on Saturday and is a bonus for me!
I get to spend time with my man and mummy! 
We went for brunch...lazed around in my house and while chatting, I actually baked this bread~
I asked my mummy to guess what was I doing....after knowing that I'm making a bread,
she said I'm crazy! HEHE...!

Instead of making a plain wholemeal bread, 
I added oregano, basil and black pepper to make it fragrant....
I love to make my breads without any recipe!
I love rustic and country bread a lot..
So old school...but the western kind =p

I did not mould the bread nicely before sending for 2nd proofing.
Regret...see how messy it is!
 Regardless of that, the oregano and basil really adds a nice fragrant & taste to every bite!

This is the one that I've used.
Besides the fragrance, both oregano and basil are herbs packed with antioxidants!
Try to add these in your cooks/bakes and spice them up!
But if you are pregnant, please take it cautiously...
I will choose to avoid totally if I am...


Rustic Herbs 50% Wholemeal Bread

130g High Protein Flour

130g Wholemeal Flour

1 1/2 Tbsp Honey

1 tsp Yeast

1/2 tsp Salt

2 Tsp Spice Blend(Oregano, Basil & Tomato)

1 tsp Grounded Black Pepper

190ml Water

1. Mix high protein flour, wholemeal flour, honey, yeast, salt, basil and black pepper in a large bowl.
2. Make a well in the middle and pour water in slowly while mixing until it forms a wet dough.
3. Knead dough with hand for 20 minutes or until dough is smooth and elastic.
4. Form into a round dough and proof for 1 hour or till it has doubled in size.(cover with cling wrap or put into the oven)
5. After first proofing, punch the dough down and roll the dough flat to a rectangular shape. Roll it up like a swiss roll, pinch the seams down and mould into an oval shape.
6. Send for final proofing for approximately 45 minutes. (cover with cling wrap or put into the oven)
7. Preheat oven to 180 degrees.
8. Make a few slashes on the bread with a sharp nice carefully, brush bread with water and bake for 30 minutes.
9. Let cool on wire rack completely before slicing.



  1. This must be very fragrant with all those herbs!

  2. hey it still looks great to me! looks like those atas bread we eat at french restaurants hehe

  3. Very nice loaf of bread! Looks really artisan :)

  4. I love rustic bread too, always very charming somehow! I love it that you add some herbs to the bread. Must be very aromatic!

  5. Thanks..Sonia, Jean, NEL and CG!
    I had a great herbs aroma therapy session! =)